“Live as though you will die tomorrow, learn as though you will live for ever” Gandhi

Slow Cooked Beef

Well I said a while back I would give an update on my cookbook progress and perhaps a recipe. Here we have a recipe for slow cooked beef; the first meal I made in the slow cooker. It was delicious if I do say so myself. You will probably want to make some mash potatoes or boiled new potatoes to go with this.

Serves 4-5

Ingredients

1 beef brisket

900ml beef stock

400ml red wine

500g parsnips

3 onions

4 garlic cloves

2 tbsp mustard seed

2 tbsp peppercorns

2 tsp fennel seeds

2pinches thyme

2 tbsp cornflour

Mustard or oil, about 2 tbsp

2-3 tbsp oil

Instructions

Quarter the onions and half the cloves of garlic and add to a pan with the beef stock and red wine and simmer for 5-10 minutes adding the thyme.

Peel and chop parsnips then add them to the slow cooker along with the mix in the pan.

Grind together the peppercorns, mustard seeds and fennel seeds. Paint the mustard/ oil on the outside of the meat and role in the crushed seeds.

Place the meat in the slow cooker and cook on high for approximately 4 hours or on low for 6-8 hours.

Take out the parsnips and onions and place them on a roasting tray cover in roughly 2- 3 tbsp of oil and roast for 30-40 minutes at 220c

Take juices from the clow cooker and reduce by half and thicken using cornflour mixed with water adding it gradually. This makes a gravy that can be served with the meal.